Here is a quick overview of what the first Exmoor Food Fest has to offer! We are still working on the final touches – fingers crossed we’ll be able to give you a full list of participating restaurants and events across Exmoor by the end of this week.
The Exmoor Club Card scheme has officially launched. The media release has just gone out! Feel free to spread the word – and if you are interested in becoming an agent or a partner, please get in touch. Click here to order your card!
Exmoor.– The Exmoor Club Card has been launched with great deals across Exmoor for locals and visitors alike. Offers range from discounted entry at local attractions through to deals on accommodation, cookery classes and locally based online stores and even web design.
Exmoor Club Cards cost £25.00 per year. 10% of the amount raised will go into a special fund which will be used to pay for a special project or event on Exmoor. Cards are available online at www.exmoorclub.co.uk and at a growing number of local outlets.
The card scheme is part of Exmoor4all which was set up by local events & PR company CultureLine earlier this year. Exmoor4all serves as platform where the public can share their photos, stories and experiences of Exmoor. So far, the website www.exmoor4all.com has had 13,000 hits and is being followed by people from all over the world, including a number of travel blogger who engage regularly with Exmoor4all.
“We are very grateful to all our partners for joining this very exciting scheme”, explained Elke Winzer, director of CultureLine Events & Publicity Ltd. “The response to Exmoor4all has been overwhelming, and we hope that the new card will help visitors and locals to make the most of what this beautiful part of the world has to offer.”
The National Trust’s Holnicote Estate is one of many Exmoor Club Card partners, offering 20% discount on purchases in the Selworthy Tea Room and NT shop. NT Knightshayes has come on board with a 2 for 1 offer on admission. Exmoor Zoo is another local attraction involved; local providers like Exmoor Adventure and Experience Exmoor have also joined the scheme. A regularly updated list of offers and deals is available at www.exmoorclub.co.uk.
For more information, please contact Elke at Cultureline Events&Publicity Ltd
on 0788 1504863 or send an email to elke@cultureline.co.uk
Serves 4
1 whole fillet of venison well-trimmed
200g wild mushroom (brush off any dirt)
2 table spoons crème fraiche
1 black truffle half thinly sliced and half grated
200g washed wild salad leaves
1 table spoon olive oil
1 tea spoon white truffle oil
Salt and pepper
Method
Heat a dry non-stick frying pan for 2 mins until you can see smoke coming off the pan.
Brush the venison fillet with olive oil, salt and pepper, sear the fillet in the pan, rolling it around to seal in all the juices and set to one side.
Sauté the mushrooms in olive oil for 2 mins until golden and sweet.
Mix the grated truffle with crème fraiche.
To serve take a large board or platter, thinly slice the venison and lay down in no particular order, scatter over the mushrooms and the wild leaves .
Dress the dish with the truffle crème fraiche, sea salt,pepper and truffle oil
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Jack Scarterfield, Executive Chef at The Culbone, kindly provided this recipe. If you’d rather sit down to a prepared meal instead of slaving over a hot stove, then book a table at Exmoor’s highest restaurant with rooms. You can also join Jack at his Exmoor Cookery School.
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